This evening, I got the fixins for Green Zebra Tomato Bruschetta. I always love bruschetta, and having those tomatoes handy, I had to try a variation on a theme -- some extra-virgin olive oil, some crusty bread, some fresh mozzarella (pre-sliced), some fresh basil. I'd already had a number of Green Zebra tomatoes, thanks to a coworker with a bountiful garden harvest this year.
I thin-sliced the tomatoes and the bread, set up a plate with the olive oil, some salt and pepper, and broke off the fresh basil. Having assembled the bruschetta, it was delicious. Of course, had some red wine with it. Yummers.
The tomatoes were great -- green, but edible fresh, with a light flavor that worked wonderfully in this capacity. Delicious. I saved some of the seeds so I can try growing them next season. Had to be done.
